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Salmon with rhubarb sauce & tarragon mayo
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Total Time:
1 hour
Elegant poached salmon paired with tangy rhubarb sauce and zingy tarragon mayo for a delightful twist.
Ingredients:
  • 1 x 2.5 kg whole salmon gutted, scaled, from sustainable sources
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 3 fresh bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon pink peppercorns
  • a few sprigs each of fresh flat-leaf parsley, tarragon, chervil and mint
  • 2 small red onions
  • 4 tablespoons red wine vinegar
  • 5 sticks of forced rhubarb
  • 1 small eating apple
  • 2 tablespoons runny honey
  • 1 fresh bay leaf
  • 3 whole cloves
  • 1 splash of red wine vinegar
  • 1 orange
  • 200 g fresh tarragon
  • 300 ml oil (a mixture of olive and vegetable oil works best)
  • 2 large free-range egg yolks
  • 1 heaped teaspoon Dijon mustard
  • 1-2 tablespoons white wine vinegar
  • ½ a lemon
Instructions:
  • To poach the salmon, place it in a large roasting tin with onion, carrots, celery, bay leaves, and peppercorns. Cover, bring to a boil, then let it cool for about 5 hours. For the pickled red onions, thinly slice and mix with red wine vinegar and salt to pickle lightly. For the rhubarb sauce, cook rhubarb and apple with honey, bay, cloves, vinegar, and orange juice until softened. Sweeten with honey as needed. For the tarragon mayo, blend tarragon with oil, then mix with egg yolks, mustard, vinegar, and whisk in the tarragon oil slowly. Season with lemon juice, salt, and pepper. Serve the poached salmon with pickled onions, rhubarb sauce, and tarragon mayo with herb leaves and boiled potatoes on the side.

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